wildandtastyfoods.blogspot.com

Wild and Tasty

Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus. Frangip...

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Wild and Tasty | wildandtastyfoods.blogspot.com Reviews

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Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus. Frangip...

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Wild and Tasty | wildandtastyfoods.blogspot.com Reviews

https://wildandtastyfoods.blogspot.com

Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus. Frangip...

INTERNAL PAGES

wildandtastyfoods.blogspot.com

1

Wild and Tasty: The Moy House Experience

http://wildandtastyfoods.blogspot.com/2013/10/two-great-weekends-of-cooking-at-moy.html

Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus.

2

Wild and Tasty

http://wildandtastyfoods.blogspot.com/2012/07/the-green-house-dublin.html

Monday, 23 July 2012. The Green House Dublin. The Lunch Surprise Menu at the Green House on Dublin's Dawson Street. Is an exceptional experience. The execution of each dish and the attention to detail is remarkable. At € 55 per person, a five course meal of such a high standard is a bargain unrivalled in Ireland. If you love good food and haven't been at the Green House yet, make sure you. Move it to the top of your “Restaurants to visit” list. To understand the true talent at work. 28 July 2012 at 08:29.

3

Wild and Tasty

http://wildandtastyfoods.blogspot.com/2012/05/dish-inspired-by-local-produce-st-tola.html

Tuesday, 22 May 2012. A dish inspired by local produce: St Tola Goats Cheese from Co. Clare and Red Onion Tartlet with Pine Nuts served with Stephen Gould’s mixed Leaves which he grows near Galway. Subscribe to: Post Comments (Atom). A dish inspired by local produce: St Tola Goats Ch. A chef passionate about Food and Nature, embracing rustic and natural flavours. View my complete profile. Watermark theme. Powered by Blogger.

4

Wild and Tasty

http://wildandtastyfoods.blogspot.com/2012/06/simple-dinner-pan-fried-seabass-with.html

Sunday, 10 June 2012. Pan fried Seabass with herb crushed potato and a beurre noisette enhanced with capers, roast red peppers, olives and fresh chives from my garden, simple and absolutely delicious. Subscribe to: Post Comments (Atom). Simple Dinner Pan fried Seabass with herb crushed . A chef passionate about Food and Nature, embracing rustic and natural flavours. View my complete profile. Watermark theme. Powered by Blogger.

5

Wild and Tasty

http://wildandtastyfoods.blogspot.com/2012/07/aniar-galway-for-anybody-who-loves-good.html

Friday, 27 July 2012. For anybody who loves good food and appreciates natural and wild flavours, the tasting menu at Aniar in Galway is a must. The restaurant is owned by Jp McMahon and Drigín Gaffey. Enda McEvoy oversees the kitchen operation. Appetiser - Pork Crackling with smoked Scallop Roe Mayonnaise. Pickels, Seaweed, smoked Fresh Cheese and Butter Vinaigrette. Scallop, Cauliflower, Pork Belly and Black Pudding. Loin of Lamb, Lamb Shoulder Croquette, Onion Puree and char-grilled Baby Leeks.

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wildandtastyrecipes.blogspot.com

Wild and Tasty: May 2014

http://wildandtastyrecipes.blogspot.com/2014_05_01_archive.html

Monday, 19 May 2014. Some of my Recipes from the Galway Food Festival 2014. Wild Garlic and Green Pea Soup with Scallop, Prawn infused Tapioca, Prawn Gel, Wild Pea and Scurvy Grass. Ingredients for the Soup:. 2 white onions, or four shallots peeled and roughly chopped. 1 medium potato, peeled and diced. 1) Cook (sweat off) the chopped Onion without colour until pale and semi soft. 2) Add in the Potato, and cover with the stock. Cook until the potato becomes soft. Elderberry capers (Enda McEvoy):. Add cid...

wildandtastyrecipes.blogspot.com

Wild and Tasty: June 2012

http://wildandtastyrecipes.blogspot.com/2012_06_01_archive.html

Tuesday, 26 June 2012. Mushrooms en Croute -. The wild mushroom season has been of to a slow start, but for this recipe a little will go a long way. Serves 8 as an appetizer or 4 as a starter. 8 slices toasted baguette. 20 g butter, melted. 1 tbsp olive oil. 1 clove garlic, crushed. 188; small onion, finely chopped. 100g wild mushrooms,finely sliced. 20g sour cream or crème fraich. 188; tsp cornflour. 188; tbsp finely chopped herbs. 188; tbsp finely chopped fresh thyme. 20g Parmesan, grated. 1 tablespoon...

wildandtasty.blogspot.com

Wild and Tasty: April 2013

http://wildandtasty.blogspot.com/2013_04_01_archive.html

A blog about Nature and Food. Thursday, 25 April 2013. The first signs of the new mushroom season. Cap of a St. George’ s poking through the grass in Galway city. Wednesday, 3 April 2013. An abundance of wild food, as spring has sprung. Dandelion - Wild Endive. All parts of the plant can be used. The young leaf's are an. Exceptionally nutritious food and fantastic in salads. Has edible flowers which are slightly bitter but also quite refreshing,. Ramsons - Wild Garlic. A very juicy and refreshing plant.

wildandtastyrecipes.blogspot.com

Wild and Tasty

http://wildandtastyrecipes.blogspot.com/2012/05/elderflower-syrup.html

Thursday, 31 May 2012. Elderflower syrup can be produced very easily. It tastes fantastic in champagne, and can be transformed into delicious soft drinks and desserts. As the flowers should not be washed , I advise you to pick them a few hours after a rain shower. Ensure the blossoms are free of insects. For about 4 liters of syrup you need:. 2 liters of water. 3 kg of sugar. 100 g of citric acid (available in pharmacies). In the meantime cut the thick stems off the elderflowers. View my complete profile.

wildandtastynature.blogspot.com

Wild and Tasty: May 2012

http://wildandtastynature.blogspot.com/2012_05_01_archive.html

Wednesday, 30 May 2012. A weekend on Inishbofin and in Connemara. Tuesday, 22 May 2012. As Spring turns into Summer. Spring as seen through the lens of my camera. Pansies fighting their way through a gap in the concrete. Clematis with their overwhelming masses of blossoms. The intricate details of a Clematis flower. Something as benign as a Dandelion shows its complexity. Saturday, 19 May 2012. Late spring in Connemara. A field of buttercups. The remains of the old railway dam. Friday, 11 May 2012.

wildandtasty.blogspot.com

Wild and Tasty: January 2014

http://wildandtasty.blogspot.com/2014_01_01_archive.html

A blog about Nature and Food. Tuesday, 28 January 2014. GMIT Open Day Cookery Demonstration. At the recent open day of GMIT on January 25th 2014 the College of Tourism and Arts featured a cookery demonstration for possible future students, below are two dishes specifically created for the event. A new take on beetroot texture with leek ash coated goats cheese, dandelion and hairy bitter cress. Subscribe to: Posts (Atom). GMIT Open Day Cookery Demonstration. View my complete profile.

wildandtasty.blogspot.com

Wild and Tasty: May 2013

http://wildandtasty.blogspot.com/2013_05_01_archive.html

A blog about Nature and Food. Wednesday, 15 May 2013. Lunch at the Greenhouse, this got to be the best food in Ireland! As previously stated on this Blog: Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exciting way of cooking. Absolutely amazing, first course FOIE GRAS ROYALE, WALNUT, SEA BUCKTHORN. Delightful second course RAVIOLO OF SHELLFISH, LEMONGRASS. Eg came on smoking charcoal to the table.

wildandtasty.blogspot.com

Wild and Tasty: March 2013

http://wildandtasty.blogspot.com/2013_03_01_archive.html

A blog about Nature and Food. Friday, 29 March 2013. Absolutely fabulous meal at Pichet Dublin created by Stephen Gibson. What we had for starters:. Celeriac Velouté, Scotch Egg, Wild Garlic Aioli. Hand Dived Scallops, Potato Mousseline, Crispy Pancetta, Garlic Butter. Crispy Hens Egg, Black Pudding, Potato, Caper and Bacon Dressing. For the Main Course I remembered to start taking pictures. Delicious Confit Belly and Fillet of Pork, with Black Pudding Rosti,. Stonebass, Red Pepper Ketchup, Fennel Chips.

wildandtastyfood.blogspot.com

Wild and Tasty

http://wildandtastyfood.blogspot.com/2012/07/saffron-milk-caps-lactarius-deliciosus.html

Tuesday, 31 July 2012. Saffron Milk Cap (lactarius deliciosus). The season of wild edible mushrooms continues. Even though the weather is not favourable at the moment for certain species of mushrooms, the Saffron Milk Cap has made its appearance. It often grows in large numbers in the same area. The mushroom is a member of the large milk-cap family, which can be found from Midsummer in pine plantations and under conifers. 31 July 2012 at 13:54. You should bring me mushroom picking some time. ;-).

wildandtastynature.blogspot.com

Wild and Tasty: June 2012

http://wildandtastynature.blogspot.com/2012_06_01_archive.html

Tuesday, 26 June 2012. A Day in the Burren, Co.Clare. The Burren is one of the most fascinating landscapes in Europe with a unique flora and fauna. Some examples are captured in the pictures below. Sunday, 17 June 2012. Wild Orchid in Connemara. Subscribe to: Posts (Atom). A Day in the Burren, Co.Clare The Burren is one of. Summer FlowersWild Orchid in Connemara Bog Cotton . A chef passionate about Food and Nature, embracing rustic and natural flavours. View my complete profile.

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Wild and Tasty

A blog about Nature and Food. Sunday, 1 June 2014. Girolles season just about to start. It won't be long now, the first of the Girolles poking their heads through the leaf litter in the West of Ireland. There is also an abundance of wild plants available at the moment. The dish below makes extensive use of all what is good out there right now:. Monday, 19 May 2014. At the recent Galway Food Festival I had the opportunity to represent Slow Food Galway with three very local and wild dishes. Pickled Wild Ga...

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Wild and Tasty

Saturday, 11 August 2012. Weather playing havoc with this year’s mushroom season! The recent heat wave has Birch Bolete jumping out of the ground over night. The Girolle is at its peak, with the same area producing 5 to 7 kg in a matter of three days. The first Yellow Leg Chanterelle are up already, which is quite early for this mushroom usually found in abundance during autumn and winter. Tuesday, 31 July 2012. Saffron Milk Cap (lactarius deliciosus). The season of wild edible mushrooms continues. It wa...

wildandtastyfoods.blogspot.com

Wild and Tasty

Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus. Frangip...

wildandtastynature.blogspot.com

Wild and Tasty

Wednesday, 31 July 2013. The vibrant colours of the seashore as experienced on the 29. July 2013 near Roundstone in Connemara, Co. Galway. Tuesday, 26 June 2012. A Day in the Burren, Co.Clare. The Burren is one of the most fascinating landscapes in Europe with a unique flora and fauna. Some examples are captured in the pictures below. Sunday, 17 June 2012. Wild Orchid in Connemara. Wednesday, 30 May 2012. A weekend on Inishbofin and in Connemara. Tuesday, 22 May 2012. As Spring turns into Summer. A chef ...

wildandtastyrecipes.blogspot.com

Wild and Tasty

Monday, 19 May 2014. Some of my Recipes from the Galway Food Festival 2014. Wild Garlic and Green Pea Soup with Scallop, Prawn infused Tapioca, Prawn Gel, Wild Pea and Scurvy Grass. Ingredients for the Soup:. 2 white onions, or four shallots peeled and roughly chopped. 1 medium potato, peeled and diced. 1) Cook (sweat off) the chopped Onion without colour until pale and semi soft. 2) Add in the Potato, and cover with the stock. Cook until the potato becomes soft. Elderberry capers (Enda McEvoy):. Add cid...